White meat and blood sausage stewed with sauerkraut

Overview

Sauerkraut, white meat and blood sausage is a home-cooked dish in the Northeast winter.

Prepare ingredients
Wash the meat and cut it into two pieces. Remove the hair on the skin and cook it with the skin on. Cut green onions into sections, peel and slice ginger
Put it into the rice cooker and add water
Select the porridge and soup button. It was originally expected to cook for 2 hours, but something happened halfway and the meat was only cooked for 1 hour. I poured it into the frying spoon and continued to cook until it is done. The frying spoon should be faster. If you are not in a hurry, you can always use the rice cooker to cook.
Wash each piece of sauerkraut and use a razor blade to make it as thin as possible
Cut into thin strips
Rinse with water
Pinch off the water and set aside
Cook the meat in a rice cooker for 1 hour, take it out, cool for a while and cut into thin slices
Pour the soup from the rice cooker into a frying spoon, add the meat slices and sauerkraut, add salt and chicken essence, and cook over high heat.
If the blood sausage is cooked, heat it with water and cook for a few minutes, then turn off the heat
slice
After the sauerkraut and white meat soup is cooked, pour it out and place the blood sausage on top of the soup
The meat slices and blood sausage are especially delicious when dipped in garlic sauce, and the soup is also delicious